|Lobster Roll on the Bar Menu at Acadia (1639 S. Wabash)|
A lobster roll's essential ingredients are simply a top split bun (so, it opens on top instead of the side) and lobster meat. Like so many sandwiches that have come before, the bread is of the utmost importance. It's so vital that McCaskey worked out a deal with his lobster purveyor for them to buy and send packages of a specific type of bread, used for lobster rolls, and only sold in Maine (and not available for interstate shipping) with his order. "I tried making buns in house and they just aren't the same. The bread," he explains, "should be buttery and crispy on the outside and steam on the inside—warming the lobster with the steam."
And what of the lobster—which part makes for the best roll? Claw, tail and knuckles are used for the filling, but McCaskey says his favorite part is the knuckle meat 'because it's sweet and more toothsome than the other parts.' The meat is quickly cooked in hot water, broken down, chopped, mixed with some mayonnaise, a squeeze of lemon and some chives. A high quality paprika blend is sprinkled over the top to give a bit of depth. He explains the spice is a traditional garnish on Maine lobster rolls. Armed with definite opinions on what goes into a good roll, he tells us he finds the addition of celery "kinda gross" and views lettuce "as just a filler…because I'd rather have more lobster." He quickly adds that these opinions are based on what he ate there as a child. "This is what I grew up with, its what I know." So instead of giving a gussied up version of his childhood fare, he focuses on offering the best, most authentic version of its simple self. "I'm a purist at heart," he says, "I wanted to give an authentic experience, not try to change it."........[mouth watering]......[noises coming out].....[hungry]........oh yeah we need to finish this post.
We don't particularly like mayonnaise but that doesn't stop us and we suggest that it shouldn't stop you either.